It’s always on the list of favorite treats for summer; Ice cream in any shape, flavor or form. And if you want to create a cone with a real Southwest twist, how about a home-made, hand-crafted ice cream cone that tastes just like a Mexican churro, and it holds as much ice cream as the cone you are willing to create! While homemade churros are pretty tough to tackle (churro dough is very dense and sticky), this cone is made with store-bough biscuit dough, making the process a whole lot easier. The dough is wrapped around a homemade paper mold. It is then baked, rolled in cinnamon and sugar, baked again and then coated on the inside with dipping chocolate which seals it, preventing a soggy cone. Load it up with scoops of your favorite ice cream for a cool and festive way to celebrate summer, Southwest style!
It’s a Latin American favorite that the western world has embraced as its own. Dulce de Leche, a thick and sugary caramel-like sauce made by slowly heating sweet milk, has found its way into just about every dessert and beverage we love. Here is a rich and delicious cupcake made with homemade Dulce de Leche that’s incorporated in the batter as well as the frosting. Enjoy!
Sometimes even the big guys make mistakes. I mean big as in TV GUIDE big. But if it wasn’t for TV Guide’s typo in one of its cookbooks, I may never have tried this recipe at all, and that would have been a bigger mistake. As it turns out, I now have a brand new favorite dessert and it couldn’t be any easier to prepare. I can almost guarantee if you love lemony lusciousness, it’s going to be one of your new favorites too. So here’s the story. Years ago, TV GUIDE produced the Celebrity Dish Treats and Sweets Cookbook with recipes from television stars who are also gourmet cooks like Barbara Mandrell and General Hospital’s Robin Mattson. As I’m perusing the pages, I come across a recipe for Lemon Syllabus. Syllabus?
Now I’ve heard of Lemon Syllabub, but never the latter. The best way to describe Syllabub is a creamy, fluffy decadent lemon mousse. The recipe has been around for centuries and it got a new life recently when it was served up on PBS’s popular series Downton Abbey.
I had never tried Syllabub before—it was never in my cooking syllabus. But it is now.
I’ve given you two different versions, both ridiculously simple. One is with apple juice and the other with white wine. Both take about 10 minutes to make and an hour or so to chill, and each has a wonderful, rich flavor. I just ask that you don’t let your guests know how simple Syllabub is to whip up. Instead, serve it as if you were a Cordon Bleu master chef. It tastes that good. So, that’s the story. From a “syllie” typo to a decadent dessert that I will now serve time and time again!
Homemade fresh-out-of-the-oven apple pie ala mode. Pretty hard to beat. When I got a letter this week from Sun City resident Eva Meeks, it included a recipe for an award-winning apple pie that she had clipped from a magazine a few years ago. Here’s part of Eva’s letter:
“During the 4th of July holiday I hosted a pot luck for my family and decided to bake my favorite apple pie. I’ve been making it for several years now, and it’s always a big hit. Apparently this pie won some blue ribbons at state and county fairs. All I know is it wins hearts every time I make it for friends and family. It has a surprise filling that really adds a nice flavor. I thought you’d like to try it.”
Well, Eva, you thought right! I wasted no time peeling the Granny Smith apples and mixing up the “surprise” filling. I’m so happy Eva “blind bakes” (also known as pre-baking) her bottom crust. I’ve always done that as well because the bottom shell stays somewhat crispy after filling and baking. I’m also a fan of cooking my apples just to soften before filling the pie shell. Eva softens her apples in the microwave and then adds the rest of the ingredients. If you’re an apple pie lover, dish this one up with a nice scoop of vanilla ice cream and you’ll be in for a big surprise!
Many things will be different this Memorial Day as we celebrate the official launch of summer while honoring those who made the ultimate sacrifice for our country. But some things will always remain the same, namely our obsession with the perfect campout treat—S’Mores! This year, if you’re opting to stay home instead of heading for the campgrounds, I’ve got the perfect solution for your “campfireless” sweet tooth. It’s a delicious recipe for S’mores Bars that can be devoured right out of the oven! To be perfectly honest, I love these even more than the originals. They aren’t as messy and they’re a cinch to make! S’Mores Bars have all of the same ingredients, just assembled a little differently. These bars start with a graham cracker crust which you can make with either store bought graham cracker crumbs, or with ground up graham crackers. (My suggestion is to grind your own crumbs. Much tastier!) Once you bake your cookie base, you’ll add the chocolate bars, then the Marshmallow Fluff and top with more cookie crumbs! You can use melted marshmallows for the filling, but the marshmallow cream is a lot easier to spread. Then, all that’s left is to bake them up and then cut them into beautiful yummy bars! This Memorial Day weekend, make this fun treat that’s easier to eat… without the fire!
Watch my How To Video for S’Mores Bars here!